Chopped Salad Recipe
Active time: 15 minutes
Total time: 20 minutes
In a small saucepan over medium-high heat, bring vinegar, sugar, 1 tsp. salt, and 1 Tbsp. water to a boil. Remove from heat and add onion and cucumber. Set aside to cool to room temperature. Drain pickled vegetables, reserving pickling liquid.
In a large serving bowl, whisk oil, oregano, chili flakes, and 3 Tbsp. pickling liquid. Add drained pickled vegetables, chickpeas, tomatoes, and pepperoncini. Top with romaine lettuce and radicchio, then with provolone. Cover and chill until ready to serve.
Before serving, toss salad, season with salt and pepper, and serve immediately. Salad can be assembled, without tossing, up to 4 hours ahead, covered and refrigerated.